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raspberry vanilla cupcakes with raspberry cream cheese frosting in pink cupcake liner square

Raspberry Buttercream

This delicious frosting has a wonderful berry flavor, and beautiful pink hue.
Print Recipe


  • 3/4 cup 1 1/2 sticks Challenge unsalted butter
  • 8 oz 1 block Challenge cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons fresh raspberry puree from about 1/2 cup fresh raspberries


  • In the bowl of a large electric mixer, beat the butter until smooth.
  • Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
  • With the mixer on low, add the powdered sugar, one cup at a time.
  • Add vanilla.
  • Again, with the mixer on low, add the raspberry puree, one tablespoon at a time.
  • Continue beating, increasing speed to medium for about 30 seconds.
  • Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.